The Cuisine of Hungary

Hungarian cuisine is the centerpiece of the George Lang's Cuisine of Hungary Cookbook collection of over 300 authentic recipes from leading restaurateurs and chefs. 


Format: Softcover, 495 pages 

Copyright: 1993 

Publisher: Penguin Books 

Author: George Lang 

ISBN: 9780140469349

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Description: Restaurateur extraordinaire George Lang, owner of the romantic Cafe des Artistes in New York City and the magnificent Gundel restaurant in Budapest, has written the definitive Hungarian cookbook in George Lang's Cuisine of Hungary. 

With the cooperation of Hungary's leading restaurateurs and chefs, Mr. Lang has gathered hundreds of authentic and carefully tested Hungarian recipes. The splendid food and wine of Hungary is presented here in all its bounteous variety, from peasant soups to the sophisticated grande cuisine of the aristocracy. Many recipes are accompanied by notes on the origin of the dish, combining history, folklore, and family tradition. This cookbook is a treasure trove of such Hungarian classics as Traditional Stews (Hagyomdnyos raguk), Stuffed Vegetables (Toltott zoldsegfelek), Salads (Salatak), Strudels (Retesek), Tortes (Tortak), and many others. 

This definitive guide to the cuisine of Hungary also contains an engrossing history of the Hungarian kitchen, dating back to its mysterious origins among the Mongol tribes, followed by an amusing ten-century survey of gastronomy and related matters in all the regions of Hungary today. Fascinating to read, Mr. Lang's account of the wine harvest and his discussion of that most Hungarian of all condiments, paprika, are alone worth the price of the book. 

Lavishly illustrated by distinguished Hungarian artists, past and present, this is an entertaining, instructive, definitive book. 


Condition: Good condition. One page has minor tear in paper where two pages were stuck together from the printer at the corner. 

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